Cheat Sheet: Understanding Recipes and Measurements
Common Recipe Terminology
Cooking Methods
Term | Definition | Example |
Sauté | Cook quickly in a small amount of fat over medium-high heat | Sautéed mushrooms |
Simmer | Cook in liquid just below boiling point (tiny bubbles) | Simmered soup |
Boil | Cook in liquid at boiling point (rolling bubbles) | Boiled pasta |
Roast | Cook uncovered in the oven with dry heat | Roasted chicken |
Bake | Cook covered or uncovered in the oven | Baked cake |
Grill/Broil | Cook with direct heat from above or below | Grilled steak |
Steam | Cook using the vapor from boiling water | Steamed vegetables |
Poach | Cook gently in liquid below simmering point | Poached eggs |
Preparation Terms
Term | Definition | Example |
Dice | Cut into small, uniform cubes | Diced onions |
Mince | Cut into very small pieces | Minced garlic |
Chop | Cut into irregular pieces | Chopped nuts |
Julienne | Cut into thin matchsticks | Julienned carrots |
Cream | Beat fat and sugar together until light and fluffy | Creamed butter and sugar |
Fold | Gently combine ingredients without knocking out air | Folded in egg whites |
Whip | Beat rapidly to incorporate air | Whipped cream |
Reduce | Boil liquid to evaporate water and concentrate flavors | Reduced sauce |
Doneness Indicators
Term | What It Means | How to Check |
Until translucent | Cook until you can almost see through it | Visual check |
Until golden brown | Cook until color changes to a warm brown | Visual check |
Until tender | Cook until easily pierced with a fork | Fork test |
Until just combined | Mix only until ingredients are incorporated | Visual check |
Until doubled in size | Wait until volume has increased by 100% | Visual comparison |
Measurement Equivalents
Volume Measurements
3 teaspoons (tsp) = 1 tablespoon (tbsp)
4 tablespoons = ¼ cup
5 tablespoons + 1 teaspoon = ⅓ cup
8 tablespoons = ½ cup
12 tablespoons = ¾ cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallonUK vs. US Measurements
Measurement | UK | US |
1 teaspoon | 5ml | 4.93ml |
1 tablespoon | 15ml | 14.79ml |
1 cup | 250ml | 236.59ml |
1 fluid ounce | 28.41ml | 29.57ml |
1 pint | 568.26ml | 473.18ml |
Weight Conversions
16 ounces = 1 pound
1 pound = 454 grams
1 kilogram = 2.2 pounds
1 ounce = 28 gramsCommon Ingredient Weight/Volume Equivalents
Ingredient | Volume | Weight |
All-purpose flour | 1 cup | 120-130g |
Bread flour | 1 cup | 130-140g |
Granulated sugar | 1 cup | 200g |
Brown sugar (packed) | 1 cup | 220g |
Butter | 1 stick | 113g (½ cup) |
Milk | 1 cup | 240g |
Water | 1 cup | 240g |
Temperature Conversions
Formula
- Celsius to Fahrenheit: (°C × 9/5) + 32 = °F
- Fahrenheit to Celsius: (°F - 32) × 5/9 = °C
Common Oven Temperature Equivalents
140°C = 275°F = Gas Mark 1 (Very slow)
150°C = 300°F = Gas Mark 2 (Slow)
170°C = 325°F = Gas Mark 3 (Moderate)
180°C = 350°F = Gas Mark 4 (Moderate)
190°C = 375°F = Gas Mark 5 (Moderately hot)
200°C = 400°F = Gas Mark 6 (Hot)
220°C = 425°F = Gas Mark 7 (Hot)
230°C = 450°F = Gas Mark 8 (Very hot)Internal Temperature Guide for Doneness
Food | Safe Internal Temperature |
Poultry | 74°C (165°F) |
Ground meat | 71°C (160°F) |
Beef, medium-rare | 57°C (135°F) |
Beef, medium | 63°C (145°F) |
Pork | 63°C (145°F) + rest |
Fish | 63°C (145°F) |
Measuring Techniques
Dry Ingredients
FLOUR: Spoon into measuring cup, level with knife
(Don't scoop directly with measuring cup)
SUGAR: Scoop and level with straight edge
BROWN SUGAR: Pack firmly into measuring cup
(Should hold its shape when turned out)
SPICES: Level with straight edgeLiquid Ingredients
Use clear measuring cups with pour spouts
Place on flat surface
Read at eye level at the bottom of the meniscus
(the curved surface of the liquid)Recipe Scaling Guide
Basic Scaling Rules
- Multiply or divide all ingredients by the same factor
- Ensure cooking vessels can accommodate new volume
- Cooking time often needs adjustment (larger quantities may take longer)
Scaling Exceptions
- Spices and seasonings: Start with 75% of direct scaling when doubling
- Leavening agents (baking powder/soda): Often need slight reduction when scaling up
- Cooking times: Don’t scale directly; use doneness indicators instead
Common Recipe Substitutions
Need | Substitute |
1 cup buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar (let stand 5 min) |
1 cup self-raising flour | 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt |
1 cup whole milk | ½ cup evaporated milk + ½ cup water |
1 large egg | 2 egg yolks OR ¼ cup applesauce OR 1 tbsp ground flaxseed + 3 tbsp water |
1 tbsp fresh herbs | 1 tsp dried herbs |
1 clove garlic | ⅛ tsp garlic powder |
1 cup sour cream | 1 cup Greek yogurt |
1 cup brown sugar | 1 cup white sugar + 1-2 tbsp molasses |
Wine (for cooking) | Equal amount of broth + 1 tbsp vinegar or lemon juice |